Pink Mochi with Sweet Dashi Sauce Recipe

By Ippoh Tempura Bar by Ginza Ippoh

Mochi with Sweet Dashi Sauce Recipe

Good for 4


200g glutinous rice powder
60g beets, peeled and cut in halves or quarters
140ml water

Sweet dashi sauce
150ml dashi stock
70g white sugar
10g potato starch
30g kikkoman soy sauce
30ml water



  • Place the beetrs in a pot filled with boiling water and cook for around 30 minutes or until they become very soft. Remove beets from the pot and let cool.
  • Chop up the beets very finely.
  • In a separate bowl, combine the beets, glutinous rice powder and water. Knead well.
  • Separate the now pink dough into roughly 12 small balls.
  • In a small pot, bring some water to boil and cook the balls for 8 minutes.
  • Once they’re cooked, remove them from the hot water and immediately soak them in ice water to cool down well.
  • After cooling down, take them out and drain them over a sieve.

Sweet dashi sauce

  • Combine the prepared dashi stock with white sugar and soy sauce in a big pot or wok over high heat until it comes to a boil. Turn off the heat once it boils.
  • In a separate bowl, add the potato starch and water, and mix well.
  • Place the pot or wok back onto high heat and slowly pour in the  potato starch mixture, stirring constantly.
  • Arrange the mochi balls on a plate and pour the sticky-sweet dashi over. Enjoy it with friends with a cup of tea.


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